Makes about 5 cups
2kg ripe tomatoes
2 tbsp olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
1 lemon, 4 strips of rind, all pith removed
4 bay leaves
6 stalks thyme (optional)
1 Using a sharp knife, cut a small cross on the base of tomatoes. Put tomatoes in a large bowl and cover with boiling water. Stand for 1–2 minutes or until skins begin to peel from tomatoes.
2 Drain and rinse under cold water to stop the cooking process. Peel tomatoes and roughly chop. Set aside.
3 Heat oil in a deep saucepan over medium heat. Add onion and cook for 5 minutes or until soft. Add garlic and cook for 1 minute. Add tomatoes, lemon rind strips, bay leaves and thyme (optional). Stir until well combined.
4 Bring mixture to the boil. Reduce heat to medium and simmer for 20–25 minutes or until thick.
5 Spoon sauce into sterilised jars, seal and refrigerate for up to 1 month or freeze in airtight containers for up to 3 months.
Note: to use sauce, pour required quantity into a saucepan. Add chicken stock, water and white wine (optional) until sauce is the desired consistency. Heat and serve.
